University of Malawi
Polytechnic

Scotland  Chikwawa  Health  Initiative  

Facilitator  Manual  for  

Training  of  Market  Vendors  
in  Healthy  Markets  
 
This  manual  should  be  used  in  conjunction  with  the  Healthy  Markets  Training  package  for  
Market  Vendors  

Scottish  Government  Funded  Grant  Number  MW22  (2013  –  2016)  

Acknowledgement

This facilitator’s manual for training of market vendors in healthy markets is

culmination of concerted efforts of many individuals. The manual development was
initiated by Scotland Chikwawa Health Initiative in collaboration with University of
Malawi (Polytechnic). This manual aims at improving the health conditions of
markets in Mfera area in Chikwawa district, Malawi.
Scotland Chikwawa Health Initiative would therefore like to sincerely express its
gratitude and appreciation to all individuals, partner agencies and collaborating
institutions for their support and valuable contributions during the process of
developing this manual.

We are also conveying our heartfelt thanks to Ministry of Health headquarters for
the guidance and support on technical issues; the District council staff for
Chikwawa; Mr Kondwani Chidziwisano and Mr Connel Ching’anda (from Polytechnic)
who provided technical assistance for the development of this manual.
 
Introduction

Scotland Chikwawa Health Initiative in collaboration with University of Malawi

(Polytechnic) carried out a baseline survey in 2013 in Mfera area in Chikwawa with
an the aim of assessing the health settings of people in the 18 villages of Mfera
including two markets of Dembo and Mfera. The baseline survey found that
knowledge on the importance of food hygiene and causes of food borne illnesses
with its preventive measures among vendors of Mfera and Dembo markets was
limited.
This manual has been developed to help extension workers (e.g. Environmental
Health Officers, veterinary officers etc) to effectively educate market vendors to
improve their health and that of customers through improved hygiene and
sanitation practices during food prepation and at the point of selling. The manual
can also be used by extension workers in NGOs and other institutions working in
the community in the field of sanitation, hygiene and health to change behaviour
and initiate positive action among food business operators.
An expected outcome of the application of the methods outlined in the manual is to
reduce the prevalence of food borne illnesses and hence increase villagers’ activities
in various social – economic activities. This manual provides methods that can be
used by extension workers to enable food vendors adapt to better food safety and
hygiene standards using locally available resources.
This training manual targets all market vendors that sell food items (i.e. ready to
eat and raw food) in rural markets of Malawi which include butchermen, vegetable,
regumes, snacks and fruit vendors.

Considering that vendors (participants) and facilitators (extension workers) also

have other important issue to attend, the training has been designed to use the
staggered approach where by the training session will be conducted in 3 non
consectutive days.

This manual has been written both in English and Chichewa so that the vendors in
rural markets may easily understand food safety and hygiene concepts being
promoted.

People remember facts quickest from what they hear and do rather than what they
hear only. This manual therefore emphasises training using practical examples
which are outlined in each section under ‘practical session’. Trainers are encouraged
to involve the learners as much as possible. For this to be effective, this manual
should be used together with the pictorial power point manual for vendors. The
slide numbers placed on each page of this manual corresponds to the slides in the
pictorial power point manual.
   English  

Responsibilities of the Vendor

• It is the responsibility of the vendor to insure that the buyer gets food items
free of germs
o Make sure that the vendor prepare and sell the food in hygienic
manner
• It is possible for vendors to sell hygienic food
o Achieved through following all hygienic principles from farm to fork
 

 
Chichewa  

Udindo wa munthu ogulitsa malonda

• Ndi udindo wanu ngati wamalonda kuteteza makasitomala anu
o Onetsetani kuti mukukonza komanso mukupereka chakudya cha
ukhondo
• Ndizotheka ku gulitsa chakudya cha ukhondo
o Tsatilani ndondomeko zaukhondo kuyambira kowoda mpakana
kunsika
 

 
 
Slide  1  to  3  
 
  
English  

Handling of food items at the market

• With inadequate care of food items, the vendors may facilitate transmission of
germs to customers

o All hygienic procedures should be adhered to when selling food items

o Food should be placed on a hygienic area at the market

o Avoid placing food items on the ground

 
How can food items sold at the market cause diseases?
o If the vendor coughs/sneezes on the food

§ Avoid coughing on the food to minimize transmission of germs unto

the food tems
 
 
  Chichewa  
 
Malonda akuyenera kusamaliridwa pamene afika pansika

• Wogulitsa malonda atha kufalitsa matenda kwa makasitomala ambiri ngati

sasamala

o Malonda akuyenera kusamaliridwa pamene afika pansika

o Malonda ayalidwe pa malo a ukhondo

o Pewani kuyala malonda pansi

 
Malonda angazetse bwanji matenda?
o Ngati atsokomolera malonda

§ Pewani kutsokomolera malonda: pamene munthu atsokomola a

mamwaza majeremusi ambiri
 

Slide  4  to  7  
 English  

How can food items sold at the market cause diseases?  

o If in any way the food items have been in contact with feaces

o If food items have been prepared under unhygienic conditions

§ All hygienic procedures should be followed when preparing food

o If food items have been in contact with wound/boil

§ The vendor should avoid preparing food if he/she has wounds/boils

§ Wounds/boils provide a favourble environment for the

multiplication and survival of germs

o When you place your food items on the ground during selling

§ Food items gets contaminated quickly due to germs found in

soil/dust

 
 
  Chichewa  
 
 
Malonda angazetse bwanji matenda?  
o Ngati malonda ake akhudzana ndi chimbuzi

o Ngati malonda akonzedwa mosasamala

§ Ndondomeko zaukhondo zitsatidwe pamene tikukonza chakudya

o Ngati malonda ake akhudzana ndi mabala kapena matudza

§ Pewani kugulitsa kapena kukonza chakududya pamene muli ndi

mabala kapena matudza

§ Mabala ndi matudza ndi malo amene mumakhala majeremusi

ambiri

o Ngati malonda ayalidwa pansi

§ Fumbi limasunga majeremusi

Slide  8  to  11  

 English  

Practical session: Hygienic food  

• Materials
o Washed and unwashed vegetables
o Good and rotten fish
o Good and mouldy bread
• Procedure
o Arrange the participants into groups of 5- 8 participants per group
o Each group should be given all types of good and bad food
o Ask the groups to look carefully on the food items and suggest when the
food is good or bad
o Ask them if
§ They can eat all food given
§ They can give to their children
§ They can sell to their customers
• Plenary discussion
o What would happen if somebody eat bad food?
o How can vendors avoid selling bad food?
o What is the general comment of the participants on rotten/bad food?  
 

Chichewa  

 
Zochita: Chakudya chaukhondo  
• Zofunikira
o Masamba otsukidwa bwino ndi osatsuka
o Msomba zabwino ndi zina zowola
o Bread wabwino ndi wina owola
• Njira
o Gawani ophunzira mmagulu anthu 5-8
o Apatseni gulu lirilonse zakudya zabwino ndi zoyamba kuwola
o Afunseni magulu kuti apenyetsetse chakudya atchule mmene chiliri
ndipo ngati chili cha ukhondo
o Afunseni ngati
§ Angadye chakudyacho
§ Ngati angapereke kwa ana awo kuti adye
§ Ngati angagulitse kwa makasitomala awo
• Zokambirana
o Chingachitike ndi chiani munthu atadya chakudya ngati ichi?
o Kodi mungaletse bwanji zoterezi kuchitika?
o Kodi chakudya chopanda ukhondo mungati ndi chotani?  
 
 
Slide  12  to  13  
 English  

Hygienic practices at the market  

• The vendor and customer meet at the market to satisify their needs

o Not adhering to hygiene practices by the vendors and customers will

facilitate easy and quick disease transmission

• The vendor should always think about the health of all customers since they differ
in their immunity levels

o Children have low immunity levels

o The very old have vey low immunity levels
o The immuno suppressed could easily be attacked by communicable
diseases
o Pregnant women have low immunity levels

• It is the responsibility of the vendor to protect the health of all vunerable groups
by selling safe and hygienic food
 

 
  Chichewa  
 
Kufunikira kwa ukhondo pa nsika  
• Pansika wogula ndiwogulitsa amapeza zosowa zawo

o Ngati wogulitsa ndi wogula sasatila ndondomeko zaukhondo pa msika,

matenda atha kufalitsidwa kwa anthu ambiri munthawi yochepa

o Ngati ukhondo susatidwa phindu litha kuchepa

• Ganizirani makasitomala anu

o Tiganizire makasitomala athu pokonza ndikugulitsa malonda

o Chitetezo chanthupi cha makasitomala chimakhala chosiyasiyana
• Tetezani makasitomala anu onse
o Ana akhanda chitetezo chawo chimakhala chisanakhwime
o Okalamba ndi odwala matenda ngati HIV atha kudwala mosavuta
chifukwa chitetezo chawo chimakhala chofowoka
o Amayi oyembekedzera, nawonso chitetezo chawo chimakhala
chofowoka
o Ana ochepera misinkhu sangasiyanitse chakudya chaukhondo ndi
chopanda ukhondo ndi udindo wathu kuwateteza
 

Slide  14  to  21  

 English  

Food borne diseases

• Mostly caused by pathogenic microorganisms found in food

o Pathogenic microorganisms are microscopic germs

o These germs cause diseases such as cholera, diarrhea and dystentry

o Diseases caused by these germs are fatal

o Spreading of these germs is mostly facilitated poor hygiene practices at

the market

 
 
 
  Chichewa  
 
Gwero lamatenda ochokera ku zakudya
• Matenda odzera muzakudya amayambitsidwa ndi majeremusi

o Majeremusi ndi tizilombo tomwe sitiwoneka ndi maso

o Majeremusi amayambitsa matenda otsekula mmimba monga Cholera

Kamwazi angakhale otsekula mmimba ena

o Matendawa atha kupha munthu

o Majeremusi amafara ngati ukhondo sukutsatidwa moyenera pa msika

 
 

Slide  22  to  23  

 English  

Where can we find pathogenic germs  

• Pathogenic germs can be found in all the places in the environment such as;

o In the air

o In the water

o In the soil

o In wastes/garbage

o On the body of animals including human beings

o In cothes

• Food can easily be contaminated with germs if it has been in contact with any
surface or object harbouring such germs

 
 
Chichewa  
 
 
Kodi majeremusi amapedzeka kuti?  
• Majeremusi amapezeka pamalo osiyanasiyana, mwachitsanzo ngati awa;

o Mumpweya

o Mmadzi

o Mudothi

o muzinyalala

o Nthupi

o Muzovala

• Majeremusi atha kulowa muzakudya ngati akhudzana ndi zinthu zomwe

majeremusi akupedzeka

 
Slide  24  to  27  
 English  
 

Multiplication of Germs  
• The germs will always multiply quickly in food containing moisture
o Avoid keeping already prepared food for a long time
o Avoid keeping wastes/garbage for along time
o Number of germs can be reduced by boiling of food for a long time, and
keeping it under low temperature conditions (below 10 degrees Celsius)

Practical session – watch video clip about multiplication of germs

Importance of hygienic practices

• Adhering to good hygienic practices will protect vendors and customers from
food borne diseases

 
 
Chichewa  
 
 
Kuchulukana kwa majeremusi  
• Majeremusi amachulukana pa malo ofunda, achinyontho maka muzakudya
o Pewani kusunga zinyalala, ndi kusunga zakudya nthawi yaitali
o Majeremusi atha kuchepetsedwa ndi kutentha kwambiri, kubwatitsa
chakudya mokwanira, kusunga chakudya pa malo ozizira kwambiri

Zochita – Onelani video kuchulukana kwa majeremusi muzakudya

Ukhondo umatithandiza kupewa matenda

• Ukhondo umatitetedza kumajeremusi amene amatipatsa matenda

Slide  28  
 English  

Recommended Hygienic practices  

• Having a birth everyday before preparing and selling food
o Brushing teeth
o Washing hands at all critical times
o Bathing helps to reduce germs found on the body

• Vendors should insure that their clothes are clean all the time
o Always change clothes frequently
o Dirty clothes always harbor pathogenic germs that can easily be
transmitted to food during preparation or sellinbg

• Vendors should not wear blacelets when preparing food

o Blacelets always harbor germs

• Vendors should not have long finger nails

o Finger nails harbor germs

• Vendors should not prepare food when they have wounds and boils
o All wounds should be covered properly
 
 
Chichewa  
 
 
Ndondomeko za ukhondo zoyenera  
• Onetsetsani kuti mukusamba tsiku ndi tsiku
o Kutsuka mkamwa
o Kusamba mmanja pafupi pafupi
o Kutsuka mmutu
o Kusamba kumachepetsa chiwerengero cha majeremusi amene
amapezeka pa thupi

• Onetsetsani kuti zovala zanu ndi zoyera

o Sinthani ngati zada
o Zovala zakuda zitha kusunga majeremusi

• Pewani kuvala zibangiri ndi mphete pamene mukukonza malonda a zakudya

o Mphete ndi zibangiri ndi malo amene majeremusi amabisala

• Makadabo adulidwe pafupi pafupi

o Zikadabo zimasunga ma geremusi

• Pewani kukonza kapena kugawa chakudya pamene muli ndi matudza

makamaka mmanja, mmikono, mnkhosi kapena kumaso
o Mabala amangidwe ndi plaster

Slide  29  to  37  

 English  
 

Recommended Hygienic practices  

• The vendors should not prepare or sell food if having diarrhoea, skin disease or
vomiting

• Always go to the nearest health facility when sick

o Health seeking behavior is one way of preventing communicable
diseases

 
 
  Chichewa  
 
Ndondomeko za ukhondo zoyenera  
• Musakonze kapena kupereka chakudya pamene mwadwala matenda otsekula
mmimba, pamene mukusanza,pamene muli ndi matenda apakhungu kapena
chifuwa

• Nthawi zonse thamangirani kuchipatala mwa nsanga pamene mwadwala

o Kulandira thandizo ndi njira ina yopewera kufara kwa matenda

Slide  29  to  37  

 English  

Hand washing
• Required materials to facilitate good hand washing

o Soap

o Luke warm running water

o Brush for cleaning finger nails – not necessary if the finger nails are not
long

o Disposable hand towel. Reusable towels could be used, but sharing is not
accepted and should be cleaned frequently

o Avoid drying your hands with a wrapper or clothes

 
Chichewa  

Kusamba mmanja
• Ndondomeko yoyenera posamba mmanja

• Zinthu zoyenera kuti tisambe mmanja moyenera

o Sopo

o Madzi ofunda ngati mkotheka. Madzi ozizira kapena otentha kwambiri

amapangitsa anthu kusamba mmanja mosakwanira. Madzi akhale
oyenda kapena munthu akuthilireni

o Chotsukira makadabo (brush) – chitha osafunikira ngati makadabo ali

afupi kapena odulidwa

o Kansalu kochapa bwino kowumitsira (Tawelo). Matawelo azisinthidwa ndi

kuchapidwa tsiku ndi tsiku

o Tawelo ya mmanja ikuyenera igwiritsidwire mmanja mokha basi

o Pewani kupukuta mmanja ndi chitenje kapena zovala, kapena mmutu

 
Slide  38  to  39  
 
 English  

Practical session: Recommended Hand washing

Materials

• Bucket with tap

• Clean water
• Soap
• Hand towel
• Hand washing video clip

Procedure

1. Show hand washing video clip

2. Ask some participants to wash hands following recommended procedures as
shown in the video clip
3. Ask the other participants to comment on whether those participants that
demonstrated hand washing did it as recommended in the video clip

Chichewa  

Zochita: Kusamba mmanja koyenera

Zipangizo zoyenera

• Ndowa yokhala ndi mpopi

• Madzi oyera bwino
• Sopo
• Tawelo yopukutira mmanja
• Video yowonetsa kusamba mmanja

Njira

1. Onetsani kusamba mmanja koyenera kutsatira chithunzi kapena video

2. Funsani ophunzira mmodzi pa gulu lililonse kuti asambe mmanja
3. Funsani ena ngati osankhidwayo anasamba mmanja moyenera
4. Ngati analakwitsa afunseni atchule pomwe analakwitsa
 

 
Slide  38  to  39  
 

 
   English  
 

Hand washing; When to wash hands  

Always wash hands while preparing food especially :

• Before food preparation

o Hand washing before food preparation prevents food contamination with

germs from the hands

• After visiting a toilet

o Hands can be contaminated with feacal matter, It is important to wash

hands with soap after visiting the toilet

• After dressing or touching a wound

o A wound is a source of germs

 
  Chichewa  
 
Kusamba mmanja  
Sambani mmanja pafupi pafupi mmene mukukonza chakudya maka maka :

• Musanayambe kukonza chakudya

o Kusamba mmanja musanakonze chakudya kumateteza majeremusi

kulowa muchakudya

• Mukachoka kuchimbuzi

• Manja atha kudetsedwa ndi chimbuzi, ndikoyenera kusamba mmanja ndi sopo
mukachoka kuchimbuzi

• Mukamanga bala

o Mabala amasunga majeremusi

Slide  39  to  51  

 English  
 

Hand washing: When to wash hands  

• After touching animals or pets
o Animal skin, fur or feathers contain germs, these can be transferred to
hands
• After changing clothing
o Dirty clothing can contain germs
• After touching raw food such as raw meat, eggs and vegetables
o Raw meat can contain zoonotic diseases such as TB
• After blowing the nose, touching hair, mouth, nose or ear
o Mucus , saliva, makhololo, hair and nose are areas which harbor germs
• After completing your chores
• After cleaning your business place or home
o As you are working hands and clothing can get contaminated with germs

 
  Chichewa  
 
Kusamba mmanja  
Sambani mmanja pafupi pafupi mmene mukukonza chakudya maka maka :
• Mukakhudza ziweto
o Ubweya wa ziweto kapena khungu laziweto monga agalu, nkhuku,
Nhumba, amphaka ndi zina zimasunga majeremusi
• Mukasintha zovala
o Zovala zakuda zimasunga majeremusi
• Mukakhuza chakudya chachiwisi ngati nyama, mazira, masamba
o Nyama ya iwisi itha kukhala ndimajeremusi komanso matenda
opatsirana pakati pa anthu ndi ziweto monga chigodola, TB
• Mukatha kumina, kukhuza tsitsi, kuika zala mkamwa kapena mphuno kapena
mmakutu
o Mamina , dovu, makhololo, tsitsi ndi mphuno ndi malo ena omwe
majeremusi amabisala  Mukatha kugwira ntchito zanu
• Mukatha kusesa kapena kukonza pa khomo kapena malo anu a buzinesi
o Nthawi imene mukugwira ntchito majeremusi atha kulowa mmanja
komanso muzovala

Slide  39  to  51  

 English  
 

Hand washing  
Always wash hands while preparing food especially :

• After caring the sick

o Most food borne illness are spread throu water or food

• After changing diapers

o Children’s feaces can also contain germs

• After eating

Activity: Spreading germs/dirty

Aim to demonstrate how dirty or germs can be distributed through dirty hands

• Materials

o Tomato sauce representing dirty or germs

o Plates

o Pieces of bread

• Procedure

o Pour the tomato sauce into a plate

o Ask one participant to touch the tomato sauce in the plate

o Ask the participant who touched the tomato sauce to shake hands with
others (3 to 5) people

o Ask all who received a hand shake to check their hands and see if they
have been contaminated with the sauce

o Ask another participant to touch the tomato sauce

o Ask the participant who touched the sauce to share the pieces of bread
to others

o Ask the receipients of bread to check if the bread is contaminated

Slide  39  to  51  

  

 
Chichewa  
 

Kusamba mmanja  
Sambani mmanja pafupi pafupi mmene mukukonza chakudya maka maka :

• Mukasamalira odwala amene akusanza, kapena kudwala matenda otsekula

mmimba
o Matenda ambiri otsekula mmimba ndi kusanza amadzera muzakudya
kapena madzi

• Mukasintha thewera la mwana

o Chimbuzi chamwana ndi chowopsyanso, mumakhala majeremusi

• Mukatha kudya

Zochita: kupakana umve

Onetsani kupatsirana kapena kupakana umve kuchokera mmanja

• Zipangizo

o Tomato sauce kuyimirira majeremusi ndi zinthu za umve

o Mbale,

o Buledi odula kale

• Njira

o Thirani tomato sauce mbale

o Funsani mmodzi mmodzi ammagulu agwire tomato sauce

o Funsani ogwira tomato sauce apatsane chanza ndi ena

o Funsani onse opatsana chanza aone mmanja mwao

o Funsani mmozi agwire tomato sauce

o Funsani ogwira tomato agawe buledi kwa ena

o Funsani olandila aone buledi

 

Slide  39  to  51  

 English  
 

Food preparation and storage

Activity : Food preparation premise

• Place participants in groups of 6-8

• Show participants food preparation slide/picture

• Ask participants to identify and discuss shortfalls in hygiene and ask them
to explain how the shortfalls can be corrected.  
Food preparation place  
Food should be prepared at a clean place to avoid contamination

• The place should be well swept of all waste

• Avoid cooking or leaving cooked food close to the ground

• Food should be covered while being stored

 
Activity: Video ( Pests;rats and cockroaches in a food preparation area)  
1. Show video of rats and cockroaches in afood preparation/storage area

After the video ask the partcipants to discuss the dangers posed to consumers who eat
food prepared/ stored in such a place.  
Cleaning utensils  
• Utensils should be cleaned immediately after use

• Use soap and portable water to clean utensils

• Dirty utensils provides abreeding ground for microorganisms(germs) and

other pests

• Water used for cleaning utensils should be changed regulary

Avoid prolonged keeping of food at ambient temperature, store food at a cool dry
place  
 

Slide  52  to  58  

 Chichewa  
 

Kukonza ndi kusunga chakudya

Zochita : Malo okonzera chakudya

• Gawani ophunzira mmagulu anthu 6-8

• Ophunzira apenyetsetse chithunzi ndikutchula zolakwika

• Kodi zolakwika angazikonze bwanji?  

Malo okonzera chakudya  
Malo okonzera chakudya akuyenera kukhala aukhondo

• Malo akuyenera kukhala osesedwa bwino

• Zinyalala zikuyenera zitayidwe

• Pewani kuphikira pansi pafupi ndi fumbi

• Chakudya chivindikiridwe nthawi zonse

 
Zochita:  
2. Onetsani video ya makoswe ndi mphenvu muzinyalala

Funsani ophunzira kuopsa kwa makoswe ndi mphemvu  

Kutsuka ziwiya  
• Ziwiya zitsukidwe pamene tathera kugwiritsa ntchito

• Ziwiya zitsukidwe ndi sopo komanso madzi otetezedwa

• Ziwiya zotsatsuka ndi gwero la majeremusi, ntchentche, makoswe

komanso mphenvu

• Kumbukirani kusintha madzi otsukira ziwiya

Pewani kusunga chakudya nthawi yaitali, ngati ndi kofunikira chakudya chisungidwe
pamalo ozizira  
 

Slide  52  to  58  

   English  

Drying kitchen utensils  

• Utensil can be dried on a bench under sun or use a clean towel

o Plates and cups should face down to facilitate drying

o Whe using a towel make sure these are regulary washed and
dried. Have more than one towel

o Avoid drying / cleaning utensil utensils with clothing  

 

  Chichewa  

Kuyanika ndi kupukuta ziwiya  

• Ziwiya ziyanikidwe kapena kupukutidwa ndi kansalu kochapa bwino

o Mbale ndi makapu ziyanikidwe moloza pansi

o Tawelo yopukutila ziwiya ikhale yochapa

o Pewani kupukuta ziwiya ndi zitenje  

 

Slide  59  
   English  

Water for cleaning and food preparation  

Always use portable water in your food business

• Use portable water or water treated with waterguad for washing

hands and for cleaning utensils

• Always exercise care as water can get contaminated with germs while
being drawn or during storage. Do not place tree blanches in water

o Water storage and drawing utensils should be kept clean

• Always cover water during storage

 
 

  Chichewa  

Madzi ogwiritsira ntchito  

Gwiritsani ntchito madzi otetezeka pa buzinesi yanu

• Madzi otsukira mmanja kapena kukonzera chakudya akhale

otetezeka

• Samalani majeremusi atha kulowa mmadzi pamene mukutunga

komanso pamene mwatunga kapena pamene mukupita nawo
kumalo ogwiritsira ntchito

o Onetsetsani kuti ziwiya zotungira kapena kusungira madzi ndi

zotsukidwa bwino

• Vindikirani madzi nthawi zonse pamene akusungidwa

 
 

Slide  60  to  66  

   English  

Water for cleaning utensils and food preparation  

Always use portable water on your business

• Water from boreholes should be treated with waterguard

• Avoid placing tree branches /leaves while carrying the water home or
to a business area

Also note that irrigation water can be asource of contamination    

Activity: Video- Show video of dirty/contaminated water being used for irrigation

Ask participants to discuss on how they can protect their customers from such a
practice

Other things to avoid while during food preparation

• Cooked food should not come into contact with uncooked food

• Salads should not be prepared/ chopped on the same boards used to

prepare raw meat

• Meat should be properly cooked or fried to kills germs

• Keep chemicals away from food
• Always cover food, to avoid contact with coackroaches, houseflies and other
pests
• Keep waste away from food preparation area
• Waste are breeding sites for coackroaches, houseflies and other pests

Slide  65  to  70  

 Chichewa  
 

Madzi ogwiritsira ntchito  

Gwiritsani ntchito madzi otetezeka pa buzinesi yanu

• Madzi a pachitsime athiridwe waterguard

• Pewani kuika masamba mmadzi pamene mwatunga

Madzi othirira mbewu athanso kufalitsa matenda    

Zochita video- onetsani video yamadzi osatetezeka othirira mbewu

Kambiranani mmagulu kuti makasitomala angatetezeke bwanji ku mchitidwewu

Zina zoyenera kupewa pamene tikukonza chakudya

• Chakudya chosaphika chisaphatikizane ndi chophika

• Nyama ya iwisi ndi saladi zisakonzedwe pa malo amodzi

• Musagwiritse ziwiya zimodzi musanazitsuke kaye

• Nyama iphikidwe kapena kukazingidwa mokwanira kuti tizilombo

toyambitsa matenda tifeMakhwala othira mbewu kapena kuphera tizilombo
aikidwe kutali ndi chakudya
• Chakudya chivindikiridwe, chisakhudzane ndi mphemvu, ntchentche ndi
makoswe kapena fumbi
• Pewani kusunga zinyalala pafupi ndi malo okonzera kapena kugulitsira
chakudya
• Mphemvu, ntchentche zimaswana ndikuchulukana muzinyalala

Slide  65  to  70  

   English  

Other things to avoid during food preparation  

• Avoid coughing over food

• Avoid smoking during food preparation

• Avoid scratching tha skin during food preparation

 
 

 
Chichewa  
 

Zoyenera kupewa pamene tikukonza chakudya  

• Pewani ku tsokomolera chakudya

• Pewani kusuta fodya

• Pewani kukanda kanda pamene mukukonza chakudya

 
 

Slide  71  to  74  

   English  

Storage of food  
• Avoid prolonged storage of food- prepare enough for sale

o If possible sale food while it is still hot

oWhen required food should be stored at a cool place. Cool

places reduces multiplication of germs  
o Food should always be covered  
Activity: Show video of some issues to avoid when preparing food
Ask participants to identify additional don’ts during food preparation
Sale of food at the market
• Food can get contaminated with germs while at the market place
 

  Chichewa  

Kusunga chakudya  
• Pewani kusunga chakudya

o Chakudya chigulitsidwe chikadali chotentha ngati ndi zotheka

Chakudya chisungidwe pamalo ozizila. Malo ozizira

o
amachepetsa kuchulukana kwa majeremusi  
o Vindikirani chakudya nthawi zonse  
Zochita: Onetsani video yazolakwika pokonza chakudya
Funsani ophunzira kuti atchule zolakwika zina zowonjezera
Kugulitsa chakudya pansika
• Chakudya chitha kulowa majeremusi pansika ngati ukhondo
sukutsatidwa
 

Slide  71  to  74  

   English  

Sale of ready to eat at the market

Proper preparation before market day is important to ensure proper hygiene is followed
at the market

• Wash and wear clean clothes – note that customers are attracted with your
appearance

Before makert day consider the following:

o Think of the utensils and other things you will require at the maket

§ Utensils containing the product should be kept clean

§ Water for cleaning, washing hands and drinking

§ Utensils to be used for picking food (tongs)

§ Plates

§ Wrapping paper or paperbags

 
Chichewa  
 

Kugulitsa chakudya pansika

Kukonzekera musanapite kunsika ndikofunikira kuti ukhondo utsatidwe

• Mukuyenera kusamba ndi kuvala zochapa – dziwani kuti ogula amakopedwa

ndi mmene inu mukuonekera

Lisanafike tsiku la nsika ganizirani izi:

o Ganizirani za zinthu zofunikira kunsika

§ Ziwiya zotengera malonda komanso zogulitsira zikhale zotsukidwa

bwino

§ Madzi otsukira

§ Zobayira kapena zogawira zakudya

§ Mbale

§ Mapepala omangira malonda

 
Slide  75  to  91  
 English  
 

Activity: Sale of food products

Arrange participants in groups ( 5-8 people)
First
• Ask each group to identify utensils and other things required for them to sale
• Ask them to mention their business/product and how they display their product
• Ask them to discuss what they can do to avoid contamination with germs
Second
• Show a transparent bucket and demonstrate how it can be used in the sale of
ready to eat food– bucket should be placed on a small chair or bench
• Show a small pot without covering/ lid – the pot should be close to the ground
• Show vegetables displayed on a plastic paper close to the ground
• Ask participants to identify good or wrong things about how the food is sold
• Ask participants to discuss how those wrongs can be corrected
Other group discussion
§ Ask groups to discuss on the following: How can we improve our business stalls ?
§ Ask the groups to share their discussions
Special activity - For butchermen ond those who sale ready to eat meat
A veterinary officer should lead
The officer should demonstrate how an animal should be slaughtered and prepared for
sale
 
  Chichewa  
 
Zochita – kugulitsa malonda
Mmagulu ( anthu 5 -8)
Zoyamba
• Funsani ophunzira kuti atchule ziwiya zoyenera pa malonda awo
• Funsani afotokoze malo amene amagulitsira komanso kayalidwe kamalonda
• Funsani atchule zoyenera kuchita kuti apewe kufalitsa matenda pamsika
Zachiwiri
• Onetsani bucket yoonekera mkati yokhala ndi chivindikiro ndi kagwiritsidwe
ntchito koyenera pogulitsa malonda – bucket ikhale mamwamba pa mpando
• Onetsani poto wogulitsira malonda wopanda chovindikira – poto aikidwe pansi
• Onetsani masamba oyalidwa pa pepala pansi
• Funsani ophunzira atchule ubwino kapena zolakwika pa kayalidwe kamalonda
• Funsani ophunzira atchule mmene angakonzere zolakwikazo
Zokambirana mmagulu
§ Funsani magulu akambirane pa mfundo iyi: Kodi malo athu abiziness
angakwezedwe bwanji maka maka maonekedwe a mabenchi?
§ Funsani magulu agawane nafe tonse pa zokambirana zawo
Zochita zapadera - A butchale ndi ogulitsa kanyenya wa nyama
A veterinary atsogolere
Onetsani ndodomeko zoyenera kuchita pa kupha komanso kugulitsa nyama

Slide  75  to  91  

  
English  
 

Sale of meat      
Meat can be asource of food borne disease if it is sold uncertified by verterinary officer
or meat inspector

• Uninspected meat should not be sold at the market , it can be asource of

zoonotic infections such as TB
• Animal to be sold as meat should be slaughtered at the market and not at home
• Use aproper slaughtering place avoid dressing/ skinning close to the ground to
avoid contamination with dust
• Tha carcass should be suspende properly head up
 
 
Chichewa  
 

Malonda a nyama      
Nyama itha kukhala gwero lamatenda ngati sinayezedwe ndi a veterinary kapena
azaumoyo

• Nyama itha kusunga matenda monga a TB

• Nyama yomwe sinavomerezedwe ndi azaumoyo isagulitsidwe pansika
• Nyama yamalonda ikuyenera kuphedwa pa malo a nsika osati kunyumba
• Nyama isaphedwe pansi pafumbi ndipo isasendedwere pansi
• Pamene mukukoleka nyama onetsetsani kuti mutu waloza kumwamba
 
 
 
 
 
  Slide  92  to  102  
 
 
 
 
 
 
 
 
 
 
 
 English  
 
Sale of meat      
Meat can be asource of foodborne illness

• Offals or intestines should be removed properly;should be separated and

washed properly
• Meat should be displayed or sold on an easy to clean surface. If cadbords are
used these should be changed daily.
• Dogs and other animals should not be kept away from slaughtering and selling
points
• Ready to eat meat should be sold away from raw meat- avoid
crosscontamination through knives and other utensils. Utensils used on raw meat
should be cleaned or sterilized before use on ready to eat food.
 
 
  Chichewa  
 
Malonda a nyama      
Nyama itha kukhala gwero lamatenda

• Zammimba ( Ma offals) asakhudzane ndi nyama akuyenera apatulidwe ndi

kutsukidwa bwino
• Onetsetsani kuti nyama ikuyalidwa pamalo aukhondo- ma katoni oyalira
akuyenera kukhala aukhondo onetsetsani kuti mukuwasintha
• Agalu ndi ziweto zina zisapezeke pamalo ophera kapena pamalo ogulitsira
• Onetsetsani kuti kanyenya sakuphatikizidwa ndi nyama yaiwisi- pewani
kubweekana mipeni ndi ziwiya zina pakati pa akanyenya ndi opha ziweto
 
 
 
 
 
 
Slide  92  to  102  
 
 
 
 
 
 
 
 
 
 
 
 
   English  
 
Sale of meat      
Meat can be a source of diseases if proper hygiene is not followed

• Always use clean utensils in your ready to eat meat business

• Ready to eat meat should be properly cocked – Undercooked meat can be
asource of contamination
• Provide enough clean picking utensil- customers should not use unclean hands
• Unsold meat should be kept in a refrigerator at a correct temperature
 
 
 
 
Chichewa  
 
 
Malonda a nyama      
Nyama itha kukhala gwero lamatenda ngati sitisamala ukhondo

• Gwiritsani ntchito ziwiya zotsukidwa bwino pa bizinesi yanu ya kanyenya

• Onetsetsani kuti nyama yakanyenya yapsya mokwanira – nyama yosapsya itha
kugawa matenda
• Onetsetsani kuti makasitomala anu ali ndi zo bayira zokwanira
• Nyama yotsalira isungidwe mu fridge koma osatikwnthawi ya itali.
 
 
 
 
 
 
Slide  92  to  102  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
   English  
 
 
Sale of vegetables and fruits
Fruits and vegetables can be asource of foodborne illnesses if not handled properly.
Fruits and vegetables are often consumed raw or after minimal heat treatment, not
enough to kill germs:
• Fruits and vegetables should be handled properly staring from the field
o Avoid purchasing from field which are using contaminated water for
irrigation

 
  Chichewa  
 
Malonda amasamba ndi a zipatso
Masamba atha kukhala gweloatenda ngati sitisamala
Masamba kawiri kawiri amadyedwa awisi kapena osapsyesetsa: izi zimapereka mwayi
ku majeremusi
• Masamba asamalidwe kuyambira kumunda kokawoda
o Musagule masamba amene apopera mankhwala posachedwa kapena
amene sanathiriridwe ndi madzi aukhondo

 
 
 
 
 
  Slide  103  to  111  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 English  
 
Sale of fruits and vegetables      
• Use portable water to clean and keep your vegetables clean
• Always wash hands: avoid unnesesary touching of produce with bare hands
• Avoid selling close to the ground: sell on pr
o The soil/ground is asource of germs: can lead to contamination
o Custormers can step on produce sold tooo close to the ground
o Sell on proper benches away from the ground
 
 
  Chichewa  
 
Malonda a masamba ndi a zipatso      
• Gwiritsani ntchito madzi aukhondo pamene mukuwadza madzi kapena kutsuka
masamba anu
• Sambani mmanja nthawi zonse: pewani kugwiragwira masamba ndi zipatso
• Pewani kuyala masamba pansi
o Pansi pamakhala majeremusi ambiri
o Makasitomala atha kuponda malonda ngati ayalidwapansi
o Yalani malonda anu pa benchi
 
 
 
 
 
 
Slide  103  to  111  
 
 
 
 

 
 English  
 

Sale of Ready to eat food      

• Proper hygienic practices should be followed all the time, both during
preparation and sale
• Avoid touching food with dirty hands during sale or serving
• Do not allow customers to pick food with hands, always provide picking utensils
• Keep your product covered always
• You may display a propery covered sample to attract attention of your
customers instead of exposing all product
 

 
Chichewa  
 

Malonda a zakudya zophikaphika      

• Ndondomeko za ukhondo zikuyenera kutsatidwa nthawi zones pamene
tikukonza komanso pamene tili pa msika
• Pewani kugwira malonda ndi manja pamene mukugulitsa
• Makasitomala aasgwire malonda ndi manja, onesetsani kuti muli ndi zo bayira
• Malonda avindikiridwe nthawi zonse
• Mutha kuika kachionesero kamalonda amene alimkati
 

Slide  112  to  118  

 English  
 

Sale of ready to eat food      

• Ndondomeko za ukhondo zikuyenera kutsatidwa nthawi zones pamene
tikukonza komanso pamene tili pa msika
• Always wash hands after counting or touching money
• Use clean wrapping materials
• Avoid selling food products close to the ground
• Sell ready to eat food on araised ground, you can use a small chair or bench
• Always use clean utensils
 

  Chichewa  

Malonda a zakudya zophikaphika      

• Ndondomeko za ukhondo zikuyenera kutsatidwa nthawi zones pamene
tikukonza komanso pamene tili pa msika
• Sambani mmanja pafupipafupi, pamene mwagwira ndalama
• Onesetsani kuti zomangira malonda ndi zaukhondo
• Pewani kuyala malonda pansi
• Malonda ayikidwe pa kampando, pabenchi kapena pamwamba
• Gwiritsani ntchito ziwiya zotsuka bwino pamene mukugulitsa malonda
 

Slide  112  to  118